The Easy Way to Get the Benefits of Bone Broth

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How to Get the Best Protein In Your Diet

Today we’re going to talk about bone broth. Ty? Ty Bollinger: Yeah, bone broth. I mean if you’re familiar with bone broth, if you have a grandmom, you’re probably familiar with bone broth, right? Because people have been cooking—as long as there has been cooking over the fire, for millennia, people have been cooking bone broth. Which when I say bone broth, it’s the connective tissue, the bones, the cartilage from meats, right? So, I remember my grandmom would cook fried chicken for us.

We loved Grandmom’s fried chicken. It was the best. Now you can cook fried chicken healthy now with coconut oil. We can talk about that another time. But this wasn’t necessarily healthy. But I remember Grandmom would eat the gristle. She’d eat the bones. She’d eat the connective tissue. She’d go for the organ meat when she ate the fried chicken. Now, why? Well, I know now why, but I didn’t know then. I just thought then because she was weird. Grandmoms eat connective tissue. Jonathan Hunsaker: Crazy Grandmom. Ty Bollinger: Crazy Grandma, right? But I know now that that’s a really high source of nutrition.

So, as long as people have been cooking on a fire, we’ve—they’ve been cooking with bones, with cartilage, with connective tissue, even with entrails, right? The Roman gladiators, one of their primary foods was broth from pheasants, right? You look at the Ottoman soldiers. They ate broth. One of their staples of the diet was broth. You look at tribes in Africa. They eat broth. Why? Because it’s healthy, it’s nutritious. We’re in Austin, Texas, today. We’re here in the condo of Dr. Irvin Sahni. Thank you, Irvin, for loaning us your condo to film. And this is like University of Texas here. And down on UT campus, I drove by there a couple nights ago, and I was amazed at all of the Vietnamese places. They’re everywhere. Why? Because people love the pho, right? It’s P-H- O. And I’ve—Travis, Travis is right here, he turned me onto that a while back when we were traveling, and I love it, I love it. But one of the primary ingredients in pho is broth. It’s bone broth, and they cook it with cartilage.

I even took my family recently to one—a place in Nashville, where we live, and we got—we all got a big bowl of pho, and without requesting it, they put cartilage and entrails and bones in the actual pho. Now I won’t order it that way again because it was kind of hard to get through, but the reason they did it is that it’s healthy. Do you like pho? Jonathan Hunsaker: Absolutely. Ty Bollinger: Yeah, I mean it’s a fantastic food. It’s very healthy. But that’s why they cook it that way. They’ve been cooking it that way in Vietnam for millennia, and it’s because of nutritional aspect.

Jonathan Hunsaker: If I want to make a batch of bone broth, right, I go to the store, buy myself a whole chicken, do I cook the chicken first then cut the meat off, and then stick a bunch of bones in the water? How do I make the bone broth the best? And do I cut up vegetables? Do I put vegetables in it? Do I put seasoning in it? What’s the best way to make just a good, hearty bone broth? Ty Bollinger: You know? That’s a good question. It’s like saying “What’s the best way to make a hamburger?” You can make it a variety of ways. The main thing is that the bones, the connective tissue, are cooked for a long period of time, at least 24 hours, most likely 48 hours. So, you can add spices if you want.

Some people add vegetables to it. There’s a whole variety of ways to cook it. But the main way that you do it is it’s got to simmer for long period of time to get the nutrition out of the bones. That’s why it’s called bone broth. A lot of nutrition comes from the bones. But you can flavor it any way you want. Ancient civilizations, they would eat what my grandmom used to call the gizzard, which is the organ meats and all the— Jonathan Hunsaker: All the healthy stuff. Ty Bollinger: Liver and heart and all of that stuff. They would eat that first.

They would eat the connective tissue, like the gristle. At the end of a chicken leg, right, you know the little gristle piece? My grandmom would go for that first. That’s what they’ve done for millennia. Right? So, for a long time, that’s what people have gone for, for the nutrition. You’ve got to have time for that to get into the broth. I mean look at wild animals, right? If wild animals have a kill, what’s the first thing that the—that like a wolf will go for? They don’t go for the meat. Jonathan Hunsaker: No, they go for the fat, they go for the bones.

Yeah. Ty Bollinger: They go for the bones, they go for the organ meats. Jonathan Hunsaker: Yep. Ty Bollinger: And they go for the connective tissue. They know instinctively that’s where the nutrition is. Jonathan Hunsaker: Yeah. Ty Bollinger: But you’ve got to simmer it long enough for that to get into the liquid. Jonathan Hunsaker: Got it. Ty Bollinger: And then from there, there is a variety of things you can do with the broth. You can portion it out into canisters and drink it if you want to do that. I know people that actually drink the bone broth. Jonathan Hunsaker: Sure. Ty Bollinger: Or you can add it to a recipe, like if you wanted to add bone broth as a base for your rice or your vegetables or a casserole. There’s a whole variety of ways that you can consume the bone broth.

But it’s relatively—it’s relatively simple to make, it’s just very time- consuming. Jonathan Hunsaker: Got it. Ty Bollinger: And then it gets really messy when you want to divide up the portions. Those are two real drawbacks with bone broth. Jonathan Hunsaker: We all remember back when we were younger, we’d get sick, Mom would make bone broth. You’d have some sort of broth, chicken noodle soup, something along those lines, right? What makes it so healthy? What’s in it that really feeds our body? Ty Bollinger: Yeah, that’s a great question.

So, bone broth is really high in gelatin and collagen, which are both really important for connective tissue. Okay? It’s also high in glutamine, which is an amino acid that helps with digestion. Glucosamine and chondroitin, right? We’ve heard about those paired together for years, and they’ve been included in products that are helpful in reducing inflammation, like joint pain and arthritic problems. Those are the two that have been paired together. Now I’m not making any statements about those, that’s just the products that contain them, that’s the claims they make is they help with inflammation in the joints. Jonathan Hunsaker: Sure. Ty Bollinger: Bone broth also contains hyaluronic acid, which is great for the skin, right? Glowing skin. It also contains glycine, which is helpful for detoxification. And bone broth also has a plethora of minerals – potassium, magnesium, selenium. So, it’s loaded with minerals. It’s really a whole food, bone broth is. Jonathan Hunsaker: It’s a superfood, right? Ty Bollinger: It’s a superfood. It’s an S-O- U-P- E-R food.

Get it? Jonathan Hunsaker: Souper. Ty Bollinger: Soup? Superfood. But it’s also a superfood, S-U- P-E-R food, too. You’re right. It’s a superfood. You can determine which one goes first in the lineup. Jonathan Hunsaker: We now know all the benefits of bone broth. It’s amazing. It is the superfood that you’re talking about. Unfortunately, it takes forever to make. I work 12-14- hour days, I’ve got a two-year-old running around, a little eight-week-old little girl. I have no time to make bone broth. What’s the next best solution? Ty Bollinger: Well, the next best solution, Jon, is actually what I would call the product of the century. There’s a way now that we can take bone broth liquid from free-range hens and turn that into a powder and then consume it that way, whether it’s drinking a shake of it, or adding it to a liquid and cooking with it. It’s dehydrated bone broth protein from free-range hens. That’s the solution. Jonathan Hunsaker: Now how does that compare with freshly-made bone broth? I mean am I losing any nutrients by going that route? What’s the difference between the two? Ty Bollinger: Absolutely not.

Not losing any nutrition. It’s just dehydrated. We know you look on TV and you see all of these machines for food dehydrators, right? You just remove the water. That’s all you’ve done. You haven’t heated it, you haven’t cooked it, you haven’t done anything to it that wasn’t already done except you remove the water. Dehydration. So, when we dehydrate the bone broth liquid and turn it into a powder, it preserves all of the original nutrition that was in the bone broth. It just saves you about two days of work and a lot of messiness. And who wants to carry around a big pan of bone broth with them when they travel? If you have bone broth protein in a container, you can carry it with you and you can consume bone broth wherever you are. Jonathan Hunsaker: Yeah, it’s absolutely convenient to be able to take it with you. I mean it’s way—there’s just no way to sit there and make bone broth every week then travel with it.

And as much traveling as you’re doing, traveling that I’m doing, it’s amazing now that we have this technology to be able to dehydrate it, take it with us. So, let’s talk about how it tastes. Ty Bollinger: Yeah. Jonathan Hunsaker: Because most people hear bone broth protein, it’s in a powder, it’s got to taste pretty nasty. Ty Bollinger: Yeah. Well, and by the way, you talk about traveling with bone broth, last time I went through the TSA with my bone broth container, they confiscated it. So, I can’t do that anymore. But yeah, this bone broth that we’ve sourced—and by the way, 20 grams of protein per scoop, 20 grams of protein, we’ve got the glucosamine, chondroitin, hyaluronic acid, we’ve got the glycine, all the different health benefits we just discussed, 20 grams of protein plus that in one scoop. And it tastes amazing. The bone broth protein that I take and that you take, I literally—I used to be a competitive bodybuilder. I’ve taken some proteins in my day. I’ve taken a lot of different protein mixes.

It’s literally the best-tasting protein that I’ve ever had. So, not only does it taste great, it’s immune system friendly, it’s gut-friendly, it’s skin friendly, it’s paleo friendly, it’s keto friendly, it’s gluten-free, and it’s non-GMO. We have one of the highest quality proteins here that taste great, that has all of these nutritional benefits, and here’s the thing, Jon. Many people are lactose intolerant, so they can’t take a protein that’s whey based, right? Many people are soy intolerant, and soy’s not really all that healthy in food, to begin with. Ty Bollinger: And many of the proteins on the market are soy-based. Jonathan Hunsaker: Sure. Ty Bollinger: Many people can’t have grains. So, that means the rice proteins on the market are off-limits. This is the perfect protein powder for people that are lactose intolerant, or grain intolerant, or soy intolerant, or want to avoid soy, that is on a keto diet, or a paleo diet, that wants to avoid GMOs, that want something that’s going to not only give them protein but it’s going to help them with glowing skin and provide the chondroitin and the glucosamine that will help with the joint.

It does all of that. It’s an amazing protein. Jonathan Hunsaker: It’s phenomenal. There’s no doubt. I mean I take the chocolate. Chocolate’s my favorite, hands down. It has less than a gram of sugar in it. So, it’s perfect. I use the pure for my daughter, two years old, doesn’t always want to eat the chicken, doesn’t want to eat the protein that I cook for her. So, we mix it into the rice or into the quinoa. I mean the flavors are phenomenal. Really quickly, because you were talking a little bit about protein powders.

Can we touch on that for just a couple minutes? Let’s talk about the different options that are out there and just kind of compare them a little bit, right? So, we have our whey protein. I mean that’s the most popular that’s out there. And we’ve talked about the soy, we’ve talked about some of the other ones. Do you just want to touch on those for a second? Ty Bollinger: So, the most popular proteins on the market, by far, are whey. Right? You go to any supplement store and you’ll see whey protein everywhere. The problem with almost every whey protein on the market, there’s a couple of exceptions, but anything you find in the stores is going to be denatured whey.

What does that mean? It means it’s been processed, it’s been heated, it’s been cooked, something’s happened to it to where it’s no longer—it no longer has the enzyme content or the nutrient content that it did before. Okay? So, you might have 40 grams of protein per scoop, but it’s not high-quality. It’s a very low-quality protein. It’s not very bioavailable, so you don’t absorb much of it. And it’s of very low quality. So, that’s the problem with whey proteins, generally. Jonathan Hunsaker: And I’ve read a lot that it just gets stuck in your gut. Right? You look at bodybuilders now and you look at like Arnold Schwarzenegger, right? He had a little waist, a little 28- inch waist, probably even smaller than that. Look at bodybuilders now with the big gut, and a lot of people are talking that’s from all the whey protein that they’re taking.

Ty Hunsaker: It probably is, because that will create inflammation. Jonathan: Yep. Ty Bollinger: Okay? So, that’s a problem. And another problem with a lot of the whey proteins on the market today is they’re flavored. Everybody wants to cut out sugar, which is a good thing to cut out sugar, but most of the whey proteins on the market are either flavored—are either sweetened with NutraSweet, aspartame, or Splenda, both of which have been linked to cancer in recent studies. So, that’s not a good option if you’re trying to be healthy by adding protein to your diet, but you’ve got a carcinogen in the protein powder.

Not good. Those are the big problems with whey protein. With soy protein, the problem with soy is that most soy that’s in the proteins that are on the shelves, genetically modified. Over 90 percent of soy is GMO. Soy also is kind of like an antinutrient. It’s not—I don’t believe you should consume soy. It’s not nutritional. There are actually substances in it that prevent you from digesting and absorbing nutrients. So, I’m not a big fan of soy at all, especially if you throw on the fact that most of the proteins on the market that are soy are genetically modified. Jonathan Hunsaker: Sure. Ty Bollinger: That’s—and then also we have the sweetener issues with the soy products, too. The big problem with the rice proteins and even some of the pea proteins is that some people don’t tolerate them well.

Rice is a grain. So, if you’re intolerant to grains, rice protein is going to cause some inflammation. Pea protein is probably the better option of those four, but it’s still a vegetable, and it still can cause bloating and it still can cause some issues in people’s digestion. So, there are issues with all of them. There’s not many of those that are available on the market. The majority are going to be soy and whey by far, is going to be the top protein powder that you’re going to see on the shelves. None of them are protein powders that you should consume on a daily basis.

The great thing about bone broth protein that we take is it’s got more electrolytes per serving than your average sports drink on the counter. Like you go to a 7/11 or a store to buy one of the sports drinks, bone broth protein’s got more electrolytes. Why do people drink that? Because it replenishes your electrolytes. So, it’s great to drink if you’re sweating. Bone broth protein per serving has more. It’s got more protein, high-quality protein, than any of those top-selling brands you’re going to see on the store shelves. And it’s a whole food. Jonathan Hunsaker: And it’s GMO free, right? Yep. Ty Bollinger: It’s GMO free. Jonathan Hunsaker: Gluten free. Ty Bollinger: Gluten free. Jonathan Hunsaker: Awesome. Ty Bollinger: Paleo friendly. Jonathan Hunsaker: Yep. Ty Bollinger: And it’s going to be something that you can take as much as you want or because it’s a whole food. You take other proteins that are on the shelves and you are—you can’t overdo it because too much protein is going to tax your liver.

So, you can’t take as much protein as you—and that’s another problem why a lot of bodybuilders have liver issues because the protein going through their liver. You can take as much of this as you want because it’s a whole food. Jonathan Hunsaker: So, Ty, it sounds like bone broth protein is a game-changer. Ty Bollinger: Well, I don’t know if I’d call it a game-changer, it’s going to definitely be a meal-changer and a diet-changer.

But I don’t play games, Jon. It’s definitely one of the most—it’s one of the most awesome products that you’re going to find anywhere, hands down. Jonathan Hunsaker: Thanks, Ty, for all the wonderful information. That was awesome.

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